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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Paperback – Apr 4 2007


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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation + Root Cellaring: Natural Cold Storage of Fruits & Vegetables + Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners, 2nd Edition
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Product Details

  • Paperback: 224 pages
  • Publisher: Chelsea Green Publishing (April 4 2007)
  • Language: English
  • ISBN-10: 1933392592
  • ISBN-13: 978-1933392592
  • Product Dimensions: 15.2 x 1.5 x 22.9 cm
  • Shipping Weight: 340 g
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #1,548 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

About the Author

Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.

Eliot Coleman has over thirty years' experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.

Customer Reviews

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Most helpful customer reviews

78 of 80 people found the following review helpful By kanelva porch on Oct. 27 2007
Format: Paperback
This book is a collection of 'recipies' from folks who still know how to preserve food the way it done before fridges, pressure canning, big industry food, etc.

This is how they put up food to get them through the seasons.

Ever thought about letting tomatoes rot for a week ( stirred daily ), then putting them in a wine bottle with some salt and pepper, sticking it in a closet for a few months, pouring off the mold, then eating it? It is delicious, and I am still alive to tell the tale.

I'd recommend this book to anyone interested in preserving food, reducing energy usage, living and raw food ( uh... what's that term Kraft is marketing now... bioactive or something like that? ), and generally trying to do the right thing, not the easy thing.
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18 of 18 people found the following review helpful By Doreen Eiteneier on March 2 2012
Format: Paperback
This book is so well written. And keeps it "SO PERSONAL" as well.
I've been looking for a long time for recipes that can bring back to simplicity and no "artificial additives".
This book has done that! And more!
With extra recipes for "rose hip jam"......how wonderful.....I'll be trying it!
And then to top it all off......"dandelion wine". Again.....how wonderful........I'll be trying it!

The biggest gift was how to make fruit jam WITHOUT sugar! That is what I've been looking for and with such great detailed explanations. Much appreciated.

Thanks for the sharing. This is a MUST have book for all of us "naturalists".
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23 of 24 people found the following review helpful By Hélène TOP 500 REVIEWER on Oct. 26 2011
Format: Paperback Verified Purchase
I'll need to give context here before starting this review. I bought this book with other books of the same kind, one about cold storage, another about preserving seeds. I read them all during spring and summer, thinking about now, in autumn and ready for the harvest and what to do with the produce coming out of my garden.

This book is the one I ended up using most because, unlike cold storage (which was also an excellent book I'm sure to use eventually), it is not time consuming to set up. It also always surprised me with gems of recipes to do with produces I didn't plan on preserving for the winter (nasturtium capers, rosehips in all forms, wines of all kinds...). The little piece of story at the beginning of the chapters are inspiring and well written. The recipes come from around the world, it is not just the experience of the writer. This book is a gold mine for someone who has too much of a produce and no cold storage in place and it's easy and fast to use ; pop the book at the end in the index and check what you can do with your surplus of peppers!
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20 of 21 people found the following review helpful By Garden Diva on Jan. 25 2011
Format: Paperback
This is a great book for people who want to go beyond common home-canning techniques. The best part - many of the techniques in here are actually less work than slaving over a hot canner all day, AND have more nutritional value and flavour! What could be better!?

I'm an avid urban farmer and this book has been huge help in making sure none of the harvest goes to waste. Many of the recipes require low or no energy, which is a concern that is often forgotten in the new food movement.

I'd recommend this for anyone who loves to garden and values the importance of whole, living, delicious foods.
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5 of 5 people found the following review helpful By Tanya on March 10 2013
Format: Paperback Verified Purchase
I have not really put this book down and I may not until I've memorized all my favorite recipes. It's written so eloquently for a translation and the recipes are tried, tested and true. I can be confident that even without the privilege of hydro I can feed and preserve for my family.
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3 of 3 people found the following review helpful By Alain Giroux on Jan. 21 2014
Format: Paperback Verified Purchase
Easy and informative read, Gave us quite a few good ideas on how to make the most out of a garden, the healthiest way possible. Great book to have if you are a homemaker that likes to prepare and process foods ahead which I feel enables one the chance to eat much healthier.
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1 of 1 people found the following review helpful By Anna B. on Oct. 25 2014
Format: Paperback Verified Purchase
Awesome book, borrowed it from the library 1st, then had to have it. I've tried a number of recipes, so far so good. Tried the green beans recipes and looking forward to trying them in a couple months also working on the fermenting tomato recipe, think it's gonna be a keeper too. There's tons of recipes I plan to try next summer. Also a friend of mine not it too now, she has huge raves about it and I've passed on several recipes to fam and friends that wanna get it. If you like things with there all there good stuff in, without being boiled to death or pressure cooked, this is a book I've recomended time after time
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